Baba Au Rhum
|Dried yeast||1⁄2 Ounce (15 Gram)|
|Lukewarm water||2 Tablespoon|
|Caster sugar||1 Pinch|
|Strong plain flour||8 Ounce (250 Gram)|
|Currants||3 Ounce (75 Gram)|
|Butter||3 1⁄2 Ounce, softened (100 Gram)|
|Granulated sugar||8 Ounce (250 Gram)|
|Water||1⁄2 Pint (Scant 900 Milliliter)|
|Fresh strawberries/Raspberries / cherries||8 Ounce (250 Gram, For Serving)|
Mix the yeast with the water and caster sugar and leave for about 10 minutes until frothy.
Put the flour and sugar in a bowl and make a well in the centre.
Add the yeast mixture.
Break in the eggs and add the salt.
Work to a smooth, elastic dough.
Cover and leave in a warm place until doubled in bulk.
Meanwhile, soak the currants in 2 tablespoons of the rum.
Knead the butter and currants into the dough.
Spoon into 8 small greased baba tins, cover and leave in a warm place for 45 to 50 minutes, until the dough has risen to 5 mm (1/4 inch) below the top of the tins.
Bake in a preheated moderately hot oven, 200°C (400°F), Gas Mark 6, for 15 to 20 minutes, until golden; cool.
Heat the granulated sugar and water in a pan until dissolved, then boil for 3 to 4 minutes until slightly thickened and clear.
Stir in the remaining rum and spoon over the babas.
Fill with fruit to serve.